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Recent Reviews

Re:Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

This is just flat-out wonderful. You really should make it a couple days ahead, because the flavor really improves. You can taste that undertone of orange. Take your time with the searing. It builds up a nice "fond" in the bottom of the pot and adds so much flavor. Using a dutch oven is great for this, and preferably NOT nonstick. I have used Pinot Noir for this on occasion, as well as Cotes de Provence. I've used Courvoisier Cognac, as well as plain old E&J Brandy. Both work fine. I don't deviate from the recipe at all. It is perfect. I serve it on rustic mashed potatoes in white pasta bowls, sprinkled with fresh parsley and it looks so pretty. I usually serve it with a green salad, and the vinaigrette provides welcome acid to "cut" the lovely heaviness of this dish. Superb!

Posted: 12:42 pm on December 1st 2013

Re:Leek Tart with Bacon & Gruyère

Astoundingly good! Of course, it helps to have really good bacon, and really good cheese. This time I made it with King Arthur Gluten Free Pie Crust, and still - amazing. Plus the leftovers the next day didn't have a soggy crust. An advantage of gluten free. Adding thyme to the crust isn't a must, but adds depth.I served a green salad with apples, pecans, feta and balsamic vinaigrette and a nice wine. Great meal.This would be wonderful cut small for appetizers, too. Pretty rich! Oh, it really is necessary to let it rest for 30 minutes before serving. It firms up, and the taste is better when it isn't burning hot.

Posted: 12:34 pm on December 1st 2013

Re:Roasted Ratatouille

Perfect. My husband & I both prefer the texture and concentrated flavor of this version over the traditional way of preparation. Love love love it. It is great by itself and perfect over grilled fish or chicken, or mixed with pasta. Very versatile.

Posted: 05:53 pm on December 29th 2010

Re:Sautéed Tilapia over Swiss Chard with Tarragon Butter

This was delicious! I wasn't confident that the flavors would marry well, but they were all complimentary. I used 1 1/2 T of butter for the final step, rather than 4. I'm sure it would be best with the full 5 T. butter for 2 servings, but it's just too much for me, so I skimped a bit. Still really good. Be sure and get fish and chard in each bite, as they go so well together. We had baked sweet potatoes on the side.

Posted: 07:06 pm on March 29th 2010

Re:Simply Delicious Green Beans Recipe

Simple is often the best. Be sure to salt it well and be generous w/the olive oil. Use a nice fragrant oil. I used lemon zest. Perfect.

Posted: 07:15 pm on August 5th 2008